Tuesday, 7 January 2014

Skinny Sour Cream Chicken Enchiladas

How was your holiday season?!  Did you overindulge?

Me too.

My fat pants aren't feeling so big right now. Is that normal?

So today we're going to have a low fat meal.

Don't look so surprised.  It's not a butter fiesta over here all the time.

(yes it is.)

To be honest, I rarely venture into low fat anything....  I fear lack of flavor. 

But I've been assured these enchiladas are anything but boring.

Okay - that cheese is not low fat.  I couldn't find the reduced fat version.
Sorry.  But let's just pretend it is.
In a medium pot, combine the cilantro,

the sour cream, 

and the soup.  And cook over medium until heated through and set aside.

Then, in a frying pan combine the onion,

Then add the Ro-tel tomatoes, the chiles, and chicken.  Cook over medium heat until the onions are translucent.

Once the onions are cooked through, place about 2 tablespoons of the chicken mixture on each tortilla and top with a little cheese.  Ahem, low fat of course.

Roll them up and place them seam-side down in a baking pan.  I found a 9 x 13 was a little large for this batch, but it was the only pan I happened to have.
Then pour the sour cream sauce over top, you might have to spread it around a little.

And top with the rest of that cheese.

Okay, seriously - I know that topping the works with cheese seems a little off the point of a low fat meal.  But since it's low fat, it totally counts as healthy.
And bake.

That's some pretty yummy healthy eating right there.
I considered serving these with additional sour cream, guacamole, and refried beans.  But I kind of figured it would take these out of the low fat category - so I skipped them.

I was totally surprised.  These enchiladas were delicious!  Although I have to say that there was a LOT of onions.  I would suggest cutting the amount in half. 

On occasion I can be converted.  But only very temporarily.

Then it'll be back to ensuring there is butter in the fridge at all times.

On a side note, I used "Hot" Ro-Tel tomatoes - it was too much for me.....  But I'm kind of wimpy.

Hopefully our pants will be fitting properly again very soon.

Good luck with that - the Cane girl.

Skinny Sour Cream Chicken Enchiladas

16 ounces fat free sour cream
1 can fat free cream of chicken soup
1 Tablespoon chopped cilantro
2 1/2 cups cooked and shredded chicken breast
1 can Mexican Ro-Tel tomatoes
1 cup chopped onions
8 low carb tortillas (or whole wheat)
1 package jack and Colby cheese blend shredded cheese
1 can diced green chiles
  1. Preheat oven to 350 degrees F.
  2. In a medium sauce pan, combine the cilantro, sour cream, and cream of chicken soup.  Heat through, stirring constantly, and set aside.
  3. In a large frying pan, combine the chicken, tomatoes, onions, and green chiles.  Cook over medium heat until the onions are softened and translucent.
  4. If needed (depending on the freshness of the tortillas), wrap the tortillas and heat in the microwave for about 10 seconds.  This will soften the tortillas and make them more pliable.
  5. Divide the chicken mixture between the tortillas, and top with a pinch or two of cheese.
  6. Roll each tortilla up and place seam side down in an 8 x 11 baking dish.
  7. Pour the sour cream sauce over top of the enchiladas and spread to cover.
  8. Top the sour cream sauce with the remaining cheese.
  9. Bake in the preheated oven for 25 - 30 minutes until the cheese is melted and the sauce is bubbling.
Source:  Unknown - I can't seem to find the origin of the recipe!

1 comment:

  1. I'm going to make this for sure. I don't care if your Dad "doesn't like Mexican". He will have to suffer for one night. :) Plus he'll probably gobble it up if I know him.